The province's largest union and the Wildrose party are both taking the Alberta Health Services superboard to task for "trucking in" precooked, unappetizing food to seniors in smaller care homes.

Seniors in care homes and small health facilities operated by AHS are served poor-quality heat-and-serve dishes, in some cases brought in from outside the province, that some residents can't bring themselves to eat, contended the Alberta Union of Provincial Employees in a documentary released this week.

Wildrose seniors critic Kerry Towle called the 14-minute AUPE video "shocking" and said the Tory government is forcing the province's seniors to "live off leftovers in their golden years.

"They need to go back to the kitchen. They need to actually produce and make food that is edible," Towle said.

On Wednesday, Health Minister Fred Horne said while the nutritional value of the facilities' menu is sound, the "variety and appeal factor" of the food could use some work.

"I can certainly understand why some people may be thinking it's not as appealing as they would like or this isn't as much variety as they would like," he said.

Horne said he's previously sampled food served at the facilities in question to get a better handle on the issue.

"It's a process of continually trying to improve."

Feedback from regular surveys at the care homes is used to make improvements and many changes have already been implemented, he added.

At issue are the menus at long-term care and other seniors facilities with less than 125 beds.

In December 2009, the health superboard launched a centralized menu program with a rotating 21-day meal plan at the centres. The strategy was intended to ensure nutritional standards were met at the facilities, many of them in rural locations.

Like other initiatives under the then-newly minted AHS, it was intended to eliminate regional inconsistencies and harness the cost-savings intended under a provincially run organization.

Instead, the food became “blah,” said Jim Ellwood, a senior who lives in a Stettler care facility.

Ellwood, 75, has lived at the home for roughly six years and says he’s noticed a marked decline in food quality since the changes were phased in.

Scrambled eggs poured from a container, watery mashed potatoes and unrecognizable chicken heated from a package have now become hallmarks of his diet, said the senior, who has muscular dystrophy and uses a wheelchair.

“There’s no aroma, no taste to it. It all comes in on a truck in the morning and what we get is what we get. It’s certainly not appetizing,” said Ellwood. “I never eat it all. I push half of it away. It doesn’t appeal to me.”

Ellwood said he pays about $1,750 a month for his care — and doesn’t feel he’s getting value for his money.

Marcy Hipwell said her husband, Richard, lost weight after spending less than a year at a Claresholm long-term care centre.

“Sometimes they would serve chicken breast so dry and so tough you couldn’t cut it. Sometimes you can’t even identify it. There was no fresh fruit, no fresh vegetables. Canned stuff but nothing fresh,” said Hipwell, whose husband has since changed facilities for unrelated reasons.

Like others in the Claresholm centre, Richard Hipwell, 80, suffers dementia. He couldn’t properly express his dismay at the food, said his wife.

Carole Micholuk, AHS executive director of nutrition and food services for the Calgary zone, confirmed the medical authority brings in some products from outside the province but said food is locally sourced wherever possible.

“We regularly seek input and feedback from residents, patients and staff as well,” Micholuk said, adding that changes are implemented where needs are identified.

The menu for the homes was designed by food service operators and registered dietitians and is nutritionally sound, she said.

A November 2010 report on the AHS website confirmed while fresh fruit and veggies are part of daily fare, ready to heat and serve entrees “which use flash freezing techniques” are also part of the menu.

Not enough has changed since then, said Karen Weiers, AUPE vice-president.

The union’s film, “Tough to swallow: Meals that sparked a seniors revolt,” follows Claresholm residents who fought for two years for AHS to restore full-service kitchens.

Not only do poor food choices chip away at the health of seniors, said Weiers, the issue is also demoralizing for elderly Albertans whose lives revolve around their care facilities.

“It’s a huge concern as to what our province is becoming when we’re willing to give the seniors that have built this province this kind of food quality. It’s just not right, it’s an injustice,” she said.

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